Flavour compositions for improving taste impressions

Abstract

The present invention relates to new flavour compositions, a method for producing such flavour compositions, the use of such flavour compositions for enhancing and/or imparting desired taste impressions and/or for reducing and/or masking undesired taste impressions, as well as to a product or semi-finished product comprising such a flavour composition. Furthermore, the present invention relates to the use of a sugar composition in the preparation of such a flavour composition.

1 . A flavour composition comprising:
 (a) Tyrosine, Phenylalanine, Tryptophan, and Glutamic acid,
 wherein the Tyrosine and the Glutamic acid are in a weight ratio of 0.5 to 1, 
 the Phenylalanine and the Glutamic acid are in a weight ratio of 0.5 to 1, and 
 the Tryptophan and the Glutamic acid is are in a weight ratio of 0.05 to 0.3. 
   
     
     
         2 . The flavour composition of  claim 1 , further comprising:
 (b) one or more compounds selected from aldehydes, fatty acids, phenols, and ketones.   
     
     
         3 . The flavour composition of  claim 2 , wherein the one or more compounds of (b) comprise
 2-methylbutanal and isovaleraldehyde,   2-methylbutanal and 5,2,2-transmethylphenyl hexenal, and/or   2-methylbutanal and isobutyraldehyde.   
     
     
         4 . The flavour composition of  claim 1 , further comprising:
 (c) one or more pyrazines.   
     
     
         5 . The flavour composition of  claim 4 , wherein the one or more pyrazines of (c) are selected from:
 2,5-dimethylpyrazine and one or both of 2,5-methylethylpyrazine and 2,6-methylethylpyrazine, and   2,5-dimethylpyrazine and 2,3,5-trimethylpyrazine.   
     
     
         6 . The flavour composition of  claim 1 , further comprising: d) one, two, three or more substance(s)
 (d) one or more substances selected from edible acids, sugars, ribonucleotides, nucleosides, and minerals.   
     
     
         7 . The flavour composition of  claim 1 , producible by a method comprising:
 (a) enzymatic degradation of proteins to obtain a mixture comprising amino acids or providing a mixture comprising amino acids;   (b) optionally, adding carbohydrates to the mixture;   (c) heating the mixture obtained of (a) or (b) to apply a Maillard reaction; and   (d) optionally, drying the mixture.   
     
     
         8 . The flavour composition of  claim 7 , wherein the proteins are vegetable proteins, the carbohydrates are obtained from cereals, and the mixture of (a) or (b) is heated to a temperature of 130° C. to 140° C. 
     
     
         9 . A method for producing a flavour composition of  claim 1  comprising:
 (a) enzymatic degradation of vegetable proteins to obtain a mixture comprising amino acids or providing a mixture comprising amino acids; 
 (b) optionally, adding carbohydrates to the mixture; 
 c) heating the mixture of (a) or (b) to apply a Maillard reaction; and 
 d) optionally, drying the mixture. 
 
     
     
         10 . A method for improving a desired taste impression of a preparation comprising adding the flavour composition of  claim 1  to the preparation and improving the desired taste impression of the preparation. 
     
     
         11 . A method for reducing or masking an undesired taste impression of a preparation comprising adding the flavour composition of  claim 1  to the preparation and reducing or masking the undesired taste impression. 
     
     
         12 . A preparation comprising 0.001 to 70 wt.-% of the flavor composition of  claim 1 , relative to a total weight of the preparation. in the preparation or semi-finished product is in a range of from 0.001 to 70 wt.-%, preferably in a range of from 0.005 to 50 wt.-%, further preferably in a range of from 0.01 to 10 wt.-%. 
     
     
         13 . The preparation of  claim 12  being a protein-based or protein-enriched preparation. 
     
     
         14 . The method of  claim 9  comprising:
 (a) enzymatic degradation of vegetable proteins to obtain a mixture comprising amino acids; 
 (b) adding carbohydrates to the mixture, wherein the carbohydrates are obtained from cereals and comprise rhamnose, arabinose, galactose and/or xylose; 
 (c) heating the mixture obtained of (a) or (b) to a temperature of 130° C. to 140° C. to apply a Maillard reaction; and 
 (d) drying the mixture. 
 
     
     
         15 . The method of  claim 14 , wherein the carbohydrates of (b) are added in an amount such that:
 rhamnose is in a range of from 0.05 to 1.5 wt.-%,   arabinose is in a range of from 1 to 10 wt.-%,   galactose is in a range of from 0.1 to 5 wt.-%, and/or   xylose is in a range of from 0.1 to 5 wt.-%,   relative to a dry weight of the mixture before the heating of (c).   
     
     
         16 . The flavor composition of  claim 1 , further comprising:
 (b) one or more compounds selected from 2,2-transphenylbutenal, caprylic acid, 2-heptanone, 2-methylbutanal, 5,2,2-transmethylphenyl hexenal, caprinic acid, isobutyraldehyde, isovaleraldehyde, phenylacetaldehyde, vinyl guaiacol, 3-methyl thiopropanal and benzaldehyde.   
     
     
         17 . The flavor composition of  claim 1 , further comprising:
 (b) 2-methylbutanal.   
     
     
         18 . The flavor composition of  claim 4 , wherein the one or more pyrazines are selected from 2,3-methylisobutylpyrazine, 2,3-dimethylpyrazine, 2,3,5-dimethylethylpyrazine, 2,3,6-dimethylethylpyrazine, 2,3,5-trimethylpyrazine, 2,5-dimethylpyrazine, 2,5-methylethylpyrazine, 2,6-methylethylpyrazine, 2-methylpyrazine, 2,6-dimethylpyrazine and 2-ethylpyrazine. 
     
     
         19 . The flavour composition of  claim 18  comprising 2,5-dimethylpyrazine. 
     
     
         20 . The flavour composition of  claim 1  in the form of a powder.